Gluten Free Flourless Chocolate Cake

by Anna on September 6, 2010

in Cakes,Desserts

Long weekends…. don’t you think every weekend should be like that? It would be awesome. Lot’s of BBQ, and cookouts, lazy days on the beach, watching the sunset with your loved one, sipping some yummy wine or a cocktail with colorful umbrellas… I wouldn’t mind that, at all. This weekend was lovely, the city was quiet, and the weather was…. well…California weather. Even if the day starts slightly gray and chilly, at lunchtime it’s sunny and gorgeous. Today we decided to stay at home and chill. My hubby was trying to teach me about light, aperture and shutter speed. He studied Cinema in Australia, so he knows a lot about light, and photography. He bought me few books about the subject but they really make me sleep. I prefer to learn practicing. So to compensate him for the hard work, I made him this flourless chocolate cake. I was looking for a long time for a recipe like that, something that was more like a soufflé than a cake, and finally I got it. This recipe is from Tyler Florence (Food Network). And it’s a keeper. Enjoy.

Gluten Free Flourless chocolate cake


  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 2 cups heavy cream, cold
  • Confectioners’ sugar, for dusting


Preheat the oven to 350 degrees F. Butter 4 soufflé ramekins. Put the chocolate and butter into a double boiler and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared ramekins and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, and then remove.

For the raspberry sauce:


  • 1-pint raspberries
  • 1/4-cup sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon of lemon zest


Put all ingredients into a saucepan. Cook and mash with a spoon until the mixture is soft and just begins to boil. Press through a fine sieve or cheesecloth-lined strainer. Makes about 1 cup.

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{ 18 comments… read them below or add one }

Katty's Kitchen September 6, 2010 at 6:00 pm

I totally want to make this when I come home. And I am a big Tyler fan, too. Beautiful photos! Buzz, buzz, buzz!


Lora @cakeduchess September 6, 2010 at 6:12 pm

This looks gorgeous and delicious!I can’t wait to try this recipe. :)


The Chocolate Priestess September 6, 2010 at 6:59 pm

It always seems to be that flour free cakes is more like a fudge really. SO why do we call them “cake”?
The Chocolate Priestess recently posted..Triple Delight Chocolate Bar


Tokyo Terrace September 6, 2010 at 7:52 pm

What gorgeous photos! I wish I could have this for lunch today! Just dessert, no actual lunch…yum!


Kim (Liv Life) September 6, 2010 at 10:00 pm

MMM!!! Absolutely stunning! Love the raspberries. Lots of eggs and cream, but oh so worth it!!
Kim (Liv Life) recently posted..Glazed Lemon Buttermilk Cake


denise @ quickies on the dinner table September 6, 2010 at 10:48 pm

Oh my!!! How can you go wrong with a pound of chocolate?! 😉 LOVE this!!
denise @ quickies on the dinner table recently posted..Just Pointing in the General Direction


The Cilantropist September 7, 2010 at 12:11 am

Ah, couldn’t agree more that the weekend was very ‘california’ weather but totally beautiful. Yes, every weekend should definitely be a three day weekend filled with relaxing and flourless cakes. :)
The Cilantropist recently posted..Dense- Dark Chocolate Ice Cream


fooddreamer September 7, 2010 at 5:15 am

Well, you seem to do very well learning by practicing!!! Great looking cake and photos.
fooddreamer recently posted..Cookies with Homemade Chocolate Chips Low Carb


RavieNomNoms September 7, 2010 at 7:11 am

This looks like heaven! It really does! The raspberries just totally seal the deal for me. Looks amazing (great photos!)


Jennifer September 7, 2010 at 9:50 am

You made it look easy! Can it really be that easy? I’m going to find out! Thanks for the fabulous recipe.
Jennifer recently posted..Team Nom Nom Continues to Show Everyone Else How it is Done


Anna September 7, 2010 at 2:41 pm

Hi Jennifer, thanks, I’m glad you liked it. I tried to comment in your site but couldn’t, or didn’t understand how to. Sorry.


Sophie September 8, 2010 at 3:40 am

What a divine looking Gf cvhocolate cake!!

But could you use less eggs???

Lovely pictures too, as always!
Sophie recently posted..Sophies vegetarian butternut squash- quinoa &amp red beans chili


Evan @swEEts September 8, 2010 at 7:37 am

My Oma makes a cake similar to this and it’s one of my favorites.. the addition of raspberry sauce must make it even more fabulous!
Evan @swEEts recently posted..Home is Where the Heart and Cupcakes are


torviewtoronto September 8, 2010 at 1:21 pm

lovely cake looks delicious
torviewtoronto recently posted..Bulgur wheat salad with vegetables Tabbouleh


sensiblecooking September 9, 2010 at 11:48 am

Oh Gosh Anna. That looks divine. Can I get 4or 5 of those please. Beautiful with the darkness of chocolate and the fresh berries.
sensiblecooking recently posted..Savory Curry Fried Rice


Lori October 4, 2010 at 5:38 am

Flourless chocolate cake is one of my favorite desserts. Yours with the raspberries has to be outstanding!
Lori recently posted..Alltech FEI World Equestrian Games- Food- Bourbon- Beer and Horses


briarrose October 19, 2010 at 6:37 am

Oh my I wouldn’t be able to resist this.
briarrose recently posted..Chocolate Severed Heads


Sommer @ A Spicy Perspective October 28, 2010 at 7:47 am

Hey Anna! Sometime I forget you have TWO sites! They must keep you very busy–I can definitely only handle one!

This is the BEST looking flourless cake I’ve ever seen! It looks so moist and delicate.


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